Apparatus for desiccating potatoes.



No. 766,269. PATENTED AUG. 2, 1904. T. LAGKOVIG, DEGD.

M. A. LAOKOVIU, ADMINISTRATOR. APPARATUS FOR DESICGATING POTATOES.

APPLIUATIOH FILED APR. 11. 1904. v

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M. A. LAOKOVIO, ADMINISTRATOR. APPARATUS FOR DBSICCATING POTATOES.

APPLICATION FILED APR. 11, 1904.

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UNITED STATES PATENT OEEIcE.-,

MICHAEL AUGUST LAOKOVIO, OF DENVER, COLORADO, ADMINISTRATOR OF THERESE LAUKOVIO, DECEASED.

APPARATUS FOR DESICCATING POTATOES.

SPECIFICATION forming part of Letters Patent No. 766,269, dated. August 2, 1904.

Application filed April 11, 1904. Serial No- 202,7l2. (No model.)

To all whom it may concern: hot water. \Vhcn all the potatoes have been Be itknown thatl, INIICIIAEL AUeUsr LACK- immersed in the tank, the vessel is closed and 5 one, a citizen of the United States of America the hot water contained therein subjected to residing in the city and county of Denver and heat from any suitable source until its tem- State of Colorado, am the administrator of the perature has reached the boiling-point. The

estate of THERIGSE LAoKovIe, deceased, late water is now allowed to boil for three cona citizen of the United States, and who was secutive minutes, after which the heat is re- 55 the inventor of certain new. and useful lmmoved,theboilingwater rapidly drained from provements in Apparatus for I)esiccating1o the tank, and cold Water thrown over the po- IO tatoes; and I do hereby declare the following tatoes until they are thoroughly cooled otl. to he a full, clear, and exact description of the The boiling period may be varied to four said invention, such will enable others minutes in case the potatoes are of an unusu- 60 skilled in the art to which it appertains to ally hard quality, but should never exceed make and use the same, reference being had that length of time, as careful experimenting to the accompanying d rawings, and to the lethas proven that should the potatoes be allowed ters of reference marked thereon, which form to remain in the boiling water for more than a part of this specification. three or four minutes the starch and sugar 5 This invention relates to an apparatus for contained in the potatoes will be brought to desiccating potatoes whereby the latter may a state which destroys the qualities it is my be kept for an unlimited time in any climate, object to retain. It is therefore essential that while retaining their nourishing and sweetthe boiling water should be drained very raptasting qualities. idly from the vessel the moment the allotted 7 The objects of the invention are, first, to time has elapsed, and the cold Water should preserve potatoes by desiccation without the be let into the vessel simultaneously, so as to use of chemicals or other foreign substances prevent further boiling. For practically the in such a manner that they not only will resame reason it has been found impracticable tain their nourishing and aromatic qualities to place the potatoes in the water unpared, as for any length of time and in any climate, the time required for scalding them destroys but that at any time after soaking them in their strength and sweetness. It will be ob- 30 water for a certain period they may be utilserved that the main object of this first part ized in any of the various ways now in use in of said process isto scald, not to boil, the popreparing the raw potatoes for the table, such tatoes for the purpose of destroying the poison as boiling, frying, mashing, 626.; second, to contained in the potatoes when in a raw state produce as an article of food desiccated potaand which prevents preservation for any 3 5 toes having all the qualities of the raw roots, length of time. \Vhen the potatoes are thor- 4 but which may be kept in any climate for an oughly cooled ofi, they are taken out of the indefinite time and so reduced in weight that tank and subjected to a/temperature of from 5 travelers when going on long voyages into 80 to Fahrenheit by placing them, not too remote and uncivilizedcountries may carry thickly, on open or perforated tables or any 4 large quantities without having to burden other device which will allow the heat to comthemselves with unwieldly and heavy articles pletely surround the pieces of potato, and thus of transportation. These objects are obtained dry them evenly and quickly. 9 by desiccating the potatoes in the following Experience has taught that the best results manner: The potatoes after having been are obtained by having the source of heat 45 cleaned,pared,and relievedofso-calledeyes underneath the table on which the potatoes and other spots are cut into pieces of any rest, thus allowing the heat to pass upward shape or size and are placed in a vessel or tank through the apertures in the tables. which previously has been partly filled with It is essential that during the drying process the temperature should not vary much from 8O to 90 Fahrenheit, for if the potatoes were placed in a lower temperature the process of drying would naturally be slow in proportion, with the result that while the outside of the potatoes was drying the inmost particles would remain in a moist condition, and consequently decay. On the other hand, if the temperature is too high the moisture contained in the potatoes will be allowed to boil, which, as heretofore explained, will destroy the qualities of the product desired to be obtained.

The potatoes when coming from the dryingtables are ready for market. l/Vhen broken, they present a glass-like crystallized appearance, a state in which they will remain for an indefinite time.

When it is desired to use the desiccated potatoes, they may be placed in hot hater and soaked for about a half-hour. Gradually they will assume the appearance of the raw product before it was scalded and dried,and when taken from the water they may be mashed, sliced, or left whole, and prepared in any known manner, such as boiling, frying, &c.

When eaten, it will be found that the potatoes are as nourishing and sweet-tasting as the fresh product and they have lost none of the qualities which have given the fresh roots the important place among the articles of food now in use.

Having explained the objects to be attained by the operation of this improved apparatus, the same will be described in detail, reference being made to the accompanying drawings, in which is illustrated an embodiment thereof.

In the drawings, Figure 1 is a vertical section of the device. Fig. 2 is a horizontal section taken along the line 2 2, Fig. 1, viewed in the direction of the arrow, the parts' being shown on a smaller scale. Fig. 3 is a crosssection along the line 3 3, Fig. 1, also shown on a smaller scale.

Similar reference characters refer to similar parts throughout the various views.

A represents the vessel or tank in which the potatoes are scalded. It consists of a hollow cylinder having a top A and a bottom A. A perforated partition B is secured on the inside of the cylinder parallel to the bottom and in close proximity thereto and acts as a support for the potatoes. The tank is supported by three or more legs A and the heat is supplied by means of a steam-pipe C. which, in the shape of a series of coils, lies underneath the partition B, through which it passes upward and after being coiled a number of times along theinside periphery of the tank A leaves same at C The inlet of the steam is at C.

One or more faucets at the bottom of the tank are used for draining the hot water, while the cold water may be made to flow on the scalded potatoes from any suitable source through a faucet A in the top of the tank,

which faucet controls the flow, of water through a conduit Gr, leading from a watersupply tank G, elevated to cause the water to flow from one tank to the other by gravity.

The potatoes are taken from the tank through a door A and placed on a table E, having flanges E and supported by a bracket D. They are dried on the box-shaped table F, the top of which is composed of a number of slats F, on which the scalded potatoes are placed.

F* is a perforated pipe located below the slats F in the lower portion F of the table for conducting the hot air necessary for drying the potatoes.

Having thus described the invention, what is claimed is- 1. The combination of a tank adapted to contain water and provided with an inlet and an outlet, the one being located at the top and the other connected with the lower part of the tank, a plate located in the tank and having openings to permit the circulation of water above and below the same, a heating-pipe located within the tank and provided with an 2. The combination of a tank, provided with an inlet and an outlet, the latter being located at the bottom of the tank, a perforated plate located in the tank, a door closing an opening whose lower part is on a level with the perforated plate, and a heating-pipe provided with coils located both above and below the perforated plate, the said pipe having an inlet and an outlet to permit the circulation of the heating fluid.

3. The combination of amain tank adapted to contain water, a supply-tank whose bottom is connected with the top of the main tank, a perforated plate located in the main tank, heating-coils located both above and below the plate, and a door closing an opening above the plate, the main tank being also provided with a valve-controlled outlet located below the perforated plate.

4:. The combination of a tank provided with a plate located near its bottom and provided with openings to permit the circulation of water above and below the plate, coils located within the tank for heating the same, said tank being provided with an inlet at the top of the tank and an outlet at the bottom thereof, and a table located in front of a door with which the tank is provided, the said door closing an opening therein.

5. In an apparatus for desiccating potatoes, the combination of a tank provided with a perforated plate near its bottom for the support of the potatoes to be treated, means for introducing a suitable quantity of water to the tank, the tank being providedwith a valve- IIO controlled outlet located below the perforated In testimony whereof I afiix my signature in IQ plate, the tank being provided with an openpresence of two witnesses.

ing and a door for closing the same, and a 7 table located in front of the tank and whose i Z t t I, w y l g P MX Q top is open for the passage of heat to dry the I f zg gj of w a 8 of potatoes after removing them from the tank,

and means located below the table-top for \Vitnesses:

subjecting the potatoes to the action of heat, A. J. OBRIEN,

substantially as described. DENA NELSON. 

